Name: Crispy Sicilian Arancini (Rice Balls)
Prep time: 40 min
Cook time: 80 min
Total time: 120 min
Ingredients: 500 g Arborio rice; 1 liters Vegetable broth; 0.25 tsp Saffron threads; 0.5 cups Parmesan cheese, grated; 1 whole Egg yolk; 250 g Ground beef; 200 g Canned crushed tomatoes; 0.5 cups Peas, frozen; 150 g Mozzarella cheese, diced; 0.5 whole Onion, finely chopped; 2 cups Breadcrumbs; 2 whole Eggs, beaten; 0.5 cups All-purpose flour; 4 cups Vegetable oil for frying; 1 to taste Salt and black pepper

SnackComfort FoodMeal Prep

Ingredients (15)

Ingredient	Qty	Cal	P	C	F
Arborio rice	500 g	224	4g	49g	0g
Vegetable broth	1 liters	6	0g	2g	0g
Saffron threads	0.25 tsp	0	0g	0g	0g
Parmesan cheese, grated	0.5 cups	25	2g	0g	2g
Egg yolk	1 whole	8	1g	0g	1g
Ground beef	250 g	79	5g	0g	6g
Canned crushed tomatoes	200 g	8	0g	2g	0g
Peas, frozen	0.5 cups	7	0g	1g	0g
Mozzarella cheese, diced	150 g	56	4g	0g	4g
Onion, finely chopped	0.5 whole	3	0g	1g	0g
Breadcrumbs	2 cups	107	4g	19g	1g
Eggs, beaten	2 whole	16	1g	0g	1g
All-purpose flour	0.5 cups	29	1g	6g	0g
Vegetable oil for fryingest. 10% oil absorption	4 cups	964	0g	0g	109g
Salt and black pepper	1 to taste	0	0g	0g	0g

Ingredients (15)

Ingredient	Qty	Cal	P	C	F
Arborio rice	500 g	224	4g	49g	0g
Vegetable broth	1 liters	6	0g	2g	0g
Saffron threads	0.25 tsp	0	0g	0g	0g
Parmesan cheese, grated	0.5 cups	25	2g	0g	2g
Egg yolk	1 whole	8	1g	0g	1g
Ground beef	250 g	79	5g	0g	6g
Canned crushed tomatoes	200 g	8	0g	2g	0g
Peas, frozen	0.5 cups	7	0g	1g	0g
Mozzarella cheese, diced	150 g	56	4g	0g	4g
Onion, finely chopped	0.5 whole	3	0g	1g	0g
Breadcrumbs	2 cups	107	4g	19g	1g
Eggs, beaten	2 whole	16	1g	0g	1g
All-purpose flour	0.5 cups	29	1g	6g	0g
Vegetable oil for fryingest. 10% oil absorption	4 cups	964	0g	0g	109g
Salt and black pepper	1 to taste	0	0g	0g	0g

Directions

Step 1
Cook the Risotto: Bring broth to a simmer. Add saffron. In a separate pot, toast arborio rice for 2 minutes. Gradually add hot broth, one ladleful at a time, stirring until absorbed, until rice is cooked but firm (about 18-20 min). Remove from heat, stir in Parmesan and egg yolk. Spread rice on a tray to cool completely.
Step 2
Prepare the Ragù Filling: Sauté chopped onion in a little oil until soft. Add ground beef and brown. Drain fat. Stir in crushed tomatoes and peas. Simmer for 15-20 minutes until thickened. Season with salt and pepper. Let cool completely.
Step 3
Assemble Arancini: Take a small amount of cooled rice (about 1/4 cup) and flatten in your palm. Place a spoonful of ragù and a cube of mozzarella in the center. Form the rice around the filling into a ball or cone shape, ensuring it's sealed.
Step 4
Coat Arancini: Dredge each arancini first in flour, then in beaten egg, then roll in breadcrumbs, pressing gently to ensure an even coating.
Step 5
Fry Arancini: Heat vegetable oil in a deep pot to 175°C (350°F). Fry arancini in batches for 5-7 minutes, turning occasionally, until golden brown and crispy. Drain on paper towels.
Step 6
Serve hot, perhaps with extra ragù or marinara sauce for dipping.